Cheese Fatayer Aleppo Mint

Cheese fatayer are pillowy Lebanese pastries filled with fragrant cheese and herbs baked until golden. They work beautifully on brunch spreads or as a quick lunch. My family asks for these at every big gathering and I love how easy they come together once you get into the flow.

These fatayer always bring back memories of lazy Saturdays when I first learned to shape them. They disappear as soon as they hit the table and everyone fights for the crispiest corners.

Ingredients

• Mozzarella cheese: for that stretchy melty bite use a block and shred it yourself for fresher flavor
• Feta cheese: adds tang and keeps the filling from getting too gooey try to find a sheep’s milk feta for authentic taste
• Parsley: for brightness look for leaves with deep green color and avoid wilted bunches
• Egg: helps everything bind together go for the largest size
• Onion powder: for subtle savoriness pick a fresh spice jar for better aroma
• Dried mint: infuses a cooling undertone only needs a little so check the date on your spice for potency
• Aleppo pepper: for gentle warmth this variety has a mellow heat with fruitiness
• Black pepper: for earthiness crack your own for more fragrance
• Garlic powder: gives mild allium sweetness always pick one that smells rich not musty
• Nigella seeds: add a hint of nuttiness and an authentic look buy from a Middle Eastern shop if possible
• All purpose flour: creates a tender dough sift before measuring for accurate results
• Salt: sharpens every flavor
• Instant yeast: for a quick rise test that it bubbles quickly in warm water
• Lukewarm water: activates yeast but will not kill it should feel just warm not hot to touch
• Sugar: kickstarts the yeast blooming process use classic white sugar
• Olive oil: for richness and soft crumb extra virgin is best for flavor
• Plain yogurt: makes dough extra fluffy avoid sweetened or low fat types
• Milk or heavy cream: for brushing ensuring deep color on the crust pick whatever is handy

Instructions

Make the Dough:

Add flour salt instant yeast warm water sugar olive oil and yogurt to a large mixing bowl. Using a dough hook or sturdy spoon mix until combined. Knead for two to three minutes until soft elastic and slightly sticky. If sticking to your hands too much dust in a little extra flour until manageable.

First Rise:

Lightly oil a big bowl then tuck in the dough cover it with plastic or a towel and let rise in a warm spot for about one hour or until doubled. Rising in a slightly warmed oven works well if your kitchen is chilly.

Prepare the Cheese Filling:

While dough rests combine mozzarella feta parsley egg onion powder dried mint Aleppo pepper black pepper garlic powder and nigella seeds in a bowl. Gently toss until completely mixed and set aside.

Divide and Shape the Dough:

Once doubled in size turn dough out onto a floured surface. Pat out gas and divide into twelve equal balls. Roll each piece with your hands to make a tight ball pressing any cracks smooth.

Shape the Fatayer:

On a clean surface roll each ball into an oval about five inches long. Scoop cheese mixture into their centers. Fold the long sides over the filling pinch the ends firmly to form a traditional boat shape. Place on parchment lined baking sheets.

Final Touches:

Brush the exposed edges of each fatayer with milk or cream for gloss and color. Repeat shaping and brushing with all pieces.

Bake:

Slide pans into a fully preheated oven at four hundred seventy five degrees Fahrenheit. Bake for ten to twelve minutes until deeply golden around the edges and the cheese bubbles.

Cool and Enjoy:

Let pastries cool slightly on the pan then enjoy warm so the cheese is perfectly gooey

Nigella seeds are my favorite part because they bring a flavor that always reminds me of my childhood. My grandmother always scattered extra over the tops just before baking and the smell would fill the whole house.

Storage Tips

Store any leftover fatayer in a sealed container in the fridge. They reheat nicely in a toaster oven and do not dry out easily. I often double the batch because they hold up so well for packed lunches.

Ingredient Substitutions

You can swap the mozzarella for a mix of white cheddar or even provolone for a more pungent flavor. If you do not have Aleppo pepper try a dash of mild chili flakes plus a little smoked paprika.

Serving Suggestions

Serve cheese fatayer as part of a mezze spread with olives tomato cucumber and fresh mint. They also make a fantastic addition to a brunch table alongside eggs or a simple green salad. If you want extra flair whip together a simple yogurt garlic dip.

Cultural and Historical Context

Cheese fatayer are at the heart of Levantine bakeries. You find them in nearly every bakery window from Beirut to Amman often next to spinach or beef versions. Making these at home was how my family would celebrate Eid and special weekends.

Seasonal Adaptations

In spring add fresh mint or chopped chives to the filling In winter swap some parsley for dill for a different twist Mini versions make cute party bites for holidays

Success Stories

I have shared these with friends from every background and everyone lights up at that first gooey bite. Kids love shaping the dough boats themselves. These little pastries never last a full day in my kitchen.

Freezer Meal Conversion

Bake a batch of fatayer then let them cool completely. Freeze in a single layer before stacking in containers or bags. Reheat in a hot oven for crunchy outsides and melty middles.

Once you make these cheese fatayer you’ll want to bake them for every gathering. Enjoy them warm for a true taste of comfort and tradition.

Recipe FAQs

→ What cheeses work best for fatayer filling?

Mozzarella and feta create a melty, tangy combination, but you can try other cheeses like halloumi or ricotta.

→ How do I achieve a soft and elastic dough?

Use lukewarm water and knead the dough for 2-3 minutes. Allow it to rise until doubled for fluffy pastry.

→ Can fresh herbs replace dried mint and parsley?

Yes, fresh parsley and mint offer vibrant flavor, but use them in moderation for balanced taste.

→ What is the best way to shape fatayer?

Flatten dough portions, add filling, fold sides, and pinch the ends to create boat shapes for even baking.

→ How should I bake the pastries for golden edges?

Brush pastry edges with milk or cream and bake at high heat (475°F) to achieve crisp, golden crusts.